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Greek Salad
Created Date: 11/03/2012
Views: 9417

The term "Greek salad" is also used in North America, Australia, South Africa, and the United Kingdom
to refer to a lettuce salad with Greek-inspired ingredients, dressed
with oil. Lettuce, tomatoes, feta, and olives are the most standard
elements in an American "Greek" salad, but cucumbers, peperoncini, bell peppers, radishes, dolmades, anchovies/sardines and pickled hot peppers are common. In Detroit for example, a "Greek salad" also includes beets; and in Tampa Bay
it often includes potato salad. Rather than simple olive oil and
vinegar, as in a normal Greek lettuce salad, prepared dressings
containing various herbs and seasonings are frequently employed. This
style of "Greek salad" is rarely encountered in Greece
except in the homes of American Greeks or restaurants that cater to
tourists. In these countries, the true Greek salad, when encountered,
may be called by the Greek term horiatiki or by such terms as "country salad", "peasant salad", or "village salad", to avoid confusion.

Greek salad of varying degrees of authenticity is also found in other European countries e.g.(where it is often called Bauernsalat), France (salade à la Grecque), Hungary (görög saláta), Spain (ensalada Griega) and Croatia, Serbia, Bosnia-Herzegovina, Macedonia, and Montenegro (grčka salata).

Various other salads have also been called "Greek" in the English
language in the last century, including some with no apparent connection
to Greek cuisine. A 1933 Australian newspaper described a Greek Salad of boiled squash dressed with sour milk;[1] a 1934 American newspaper described a mayonnaise-dressed lettuce salad with shredded cabbage and carrots.[2]